Monday, August 1, 2011

Brit Bites!

This week we're cooking up the food of Jamie's homelandand the possibilities are endless. Grab your cookbooks, and a pint or two, and get ready for a fun week of culinary traveling.

Which British dish will you choose?

Maybe you'd like to start your day with the Full Monty?

Perhaps you'd like to try your hand at a classic?

There's always room for a little Roast Beef and Yorkshire Pudding.

Naturally, there might be some fish and chips in your future!

Hungry for Dessert??

How about Sticky Toffee Pudding, Eton Mess, or Banoffee Pie?

And last, but not least...if you're feeling especially British...

there's always the quintessential tea and scones!

Make and choose any British inspired recipe by Jamie Oliver and post to your blog no later than Sunday, August 7th! Don't forget to link your post to Mr. Linky below so we can all see your Brit Bites! Remember to leave a comment after you link up just to be sure that we don't miss anyone.

Now Cooking with Jacques Pépin!

Welcome!

Welcome toI ♥ Cooking Clubs. This is a stress-free cooking club with a revolving roster of chefs. We feature two chefs (or cooks) a year.

From April 6th, 2015 to October 4th, 2015 we are cooking up the recipes of our featured chef,Jacques Pepin. This cooking club aims to grow and change with its members and explore other cooks and books in the future.Click here for more...

Jacques Pepin

World Renowned Chef Jacques Pepin

Jacques Pepin is an internationally recognized French chef. He is the author of twenty-one cookbooks, including the best-selling The Apprentice, the award-winning Jacques Pepin Celebrates, and also Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. It is going to be a wonderful six months exploring his large selection of recipes!

You Choose the Recipes!

In the interest of freedom of choice, we have organized this cooking club on themes. How you interpret the theme is up to you. If you feel that you would like nothing better than a three pound bison burger, with all the fixin's, on a spa day.. nobody will challenge you on it!

Once the theme is announced, feel free to peruseour current chef'srecipes from cookbooks or online, to find one that you think suits the theme and your tastes. Have fun with the recipe, change what you like, and link into that week's post.The only real rule is thatyou must make a dish from the current featured chef (with the exception of the monthly POTLUCK and Mystery Box Madness Challenge weeks--when you can post a recipe from any of our previous IHCC featured chefs!)

Have some great ideas for themes?We love to hear your ideas! Feel free to email any of the hosts or leave your ideas in the comments section.

August 24th-30th:IHCC August Potluck(Choose any recipe from any of our twelve IHCC chefs)

What do you mean by Potluck?

Once a month we have a Potlucktheme week. This means that anything goes! Dinner for 10? Cocktails for two? Explore new countries and cuisines? You choose, baby!

*****As of April 2013 we changed Potluck to include all of those wonderful chefs we have cooked along with at IHCC. During any monthly Potluck week, you can cook any dish from the current chef or any dish from any former IHCC chef! (See the pages under the IHCC header or the list below for these approved chefs)

Harriet Van Horne on Cooking

“Cooking is like love. It should be entered into with abandon or not at all."

Julia Child on The Art of The Plate

“It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”

Bittman on a Well-Stocked Pantry

The most critical thing a cook can have, other than a decent knife and cutting board, is a well-stocked pantry. Because when you come home and you don't have much, but if you've got that rice, anchovies, pasta, soy sauce, vinegar...you will find something to make

Nigella on Dieting

"I don't believe in low-fat cooking."

"Good olive oil, good butter, milk - they give food taste and depth and a richness that you can't reproduce with low-fat ingredients"